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Turkey schnitzel with mustard potatoes

message posted 12-Dec-08 13:23:40
Serves 4

600g small new potatoes
4 small turkey steaks or escalopes, or
2 large ones, cut in half
4 tbsp plain flour
1 tbsp finely grated lemon zest
1 tbsp parsley, finely chopped
Sea salt and pepper
1 egg, beaten
150g coarse fresh breadcrumbs
Olive oil, for frying
2 tbsp grain mustard
2 tbsp butter
100g mixed-leaf salad
1 lemon, cut into wedges

Cook the potatoes in simmering salted water for 20 minutes until tender. Pound flat each turkey steak with a meat mallet, and trim neatly into four escalopes.

Mix the flour, lemon zest, parsley, salt and pepper on a plate. Coat each escalope in the flour mixture, then in the egg and finally in the breadcrumbs. Heat some olive oil in a frying pan and briskly fry each schnitzel for 2 minutes on both sides until golden, adding a little extra oil each time.

Drain the potatoes, cut in half and toss with the mustard, butter and some salt and pepper. Slice the turkey into fingers and serve with the potatoes, mixed-leaf salad and lemon wedges.

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